Recipe:
200g softened unsalted butter
200g white caster sugar
1 large free range egg
400g plain flour
grated zest of one lemon
Method:
Cream butter, sugar & lemon zest until creamy
Beat in the egg
Add flour and mix on low speed until dough forms
Roll into two balls, wrap in cling film and chill for at least one hour
Roll out and cut out heart shapes
Preheat oven to 180 degrees
Line baking tray with baking parchment
Place biscuits on prepared baking tray
Chill again if time allows
Bake for approx 10 mins – until golden brown at the edges
Cool on a wire rack
Lemon Buttercream
55g unsalted butter
2 tablespoons freshly squeezed lemon juice
grated zest of one unwaxed lemon
250g icing sugar (sifted)
Method
Beat all the ingredients together in a large bowl – ideally with an electric handmixer
Once the biscuits have cooled, spread a layer of jam onto one biscuit
Take a second bisuit and spread on a generous layer of lemon buttercream, then sandwich the two biscuits together
Try to assemble the biscuits shortly before serving (or eating) as you don’t want them to go soggy!
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